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Wednesday, May 14, 2014

Pistachio-Almond Heart Cookies

I am nuts for nuts. In addition to eating them whole and raw all the time, I like to use them in baking too. Almonds and pistachios are my favorites these days, the former for its taste, the latter for its color.

Sift the flour, then combine it with a pinch of salt, ground almonds and half of pistachios.

In another large bowl mix softened butter with sugar until you get creamy mixture and then add egg yolk and vanilla extract. Stir in flour mixture until you get smooth and firm dough. Divide it into two disk shapes, wrap it with plastic foil and move to a fridge for 1 hour.

Preheat the oven to 375F (190C). Line a large baking sheets with parchment paper.

Dust a work surface and a rolling pin with flour, take one dough disk from the fridge and roll it out until it is about 4mm thick. Cut out cookies with hearth-shaped cutters. Sprinkle them with the rest of pistachios, then cover them with parchment paper, and roll with rolling pin again, to press pistachios into the dough. Place the cookies on the baking pan. Repeat with the rest of dough.

Bake cookies, on middle oven rack, until the edges start to become light brown, 8-10 minutes. Cool them on wire rack.